Cecilio Negre

In the glass

What it pairs with

• Grilled aged beef (entrecot)
  The wine's dark fruit and firm tannins cut through rich marbled beef.
• Wild mushroom croquettes
  Earthy mushroom and creamy filling contrast with the wine's mineral and herb notes.
• Pa amb tomaquet with aged cheese
  Rustic Catalan bread and aged cheese echo the wine's earthy, mineral character.

How to serve Cecilio Negre

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Grilled aged beef (entrecot), Wild mushroom croquettes, Pa amb tomaquet with aged cheese. Match the wine's structure to the dish's fat and salt.

History

Cellers Cecilio is one of the older producer cellars in Gratallops, vinifying old Garnacha and Cariñena vines with traditional methods. Cecilio Negre is the principal red expression of the cellar.

1. 2004 — Cecilio Negre first released under the current label

Facts

Producer

Cellers Cecilio

Grapes

Garnacha, Cariñena

Classification

DOQ Priorat

Oak

12 months in French and Spanish oak barrique

ABV

14.5%

Price

€20-35 at retail

Drinking window

4-12 from vintage

First vintage

2004

Frequently asked about Cecilio Negre

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